AVOCADO CORN SALAD

This is more of a summer salad, however, with it being the beginning of the year everyone is trying to get back into the swing of eating healthier.  In the summer I make this with fresh cut corn, but this time of year frozen will do just fine.  This is a recipe that I modified slightly from Paula Deen.  I hope that you enjoy.

Ingredients:

• 2 cups fresh corn or thawed frozen corn
• 2 avocados, chopped in bite size pieces
• 1 pint grape tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1/4 cup fresh chopped cilantro
• Salt and pepper to taste

Directions:

Combine corn, avocado and tomatoes.  In a separate bowl combine the rest of the ingredients and stir together.  Blend with corn mixture and refrigerate for at least one hour before serving.

Click here for a printable version of this recipe from Culinary Collage.

PEANUT SAUCE

I love Thai food and this sauce is a great addition to any Thai dish. It also works well as a dipping sauce.

Ingredients:

• 1/3 cup natural peanut butter
• 1 teaspoon garlic powder
• 2 tablespoons lemon juice
• 1 tablespoon naturally brewed soy sauce
• 1 teaspoon sugar
• 1/3 cup water
• Dash cayenne pepper

Directions:

Place ingredients in a bowl, stir well, and microwave for 30 seconds.

Click here for a printable version of this recipe from Culinary Collage.

GARLIC ROASTED FINGERLING POTATOES

 This is one of my favorite side dishes to make because it's so quick and easy to make.

Ingredients:

• 1 pound fingerling potatoes
• 2 tablespoons of olive oil
• 2 cloves of crushed garlic
• 2 teaspoons of Italian seasoning

Directions:

Preheat oven to 425 degrees.

Boil the whole potatoes in boiling water for 5 to 6 minutes.  Drain and cut lengthwise in half.  In a medium bowl add cut potatoes to remaining ingredients and toss until potatoes are coated.  Spread them on to a foil covered baking sheet.  Bake for 16 to 18 minutes, turning half way through the cooking time.

Click here for a printable version of this recipe from Culinary Collage.

CRANBERRY SAUCE

This cranberry sauce works great with pork, chicken or turkey.  It's also makes a great spread on your favorite grilled panini sandwich.

Ingredients:

• 12 ounce package of fresh cranberries
• 1 cup sugar 
• 1 cup orange juice

Directions:

Over medium stir together sugar and orange juice until dissolved, add cranberries.  Cook until cranberries start to pop....approximately 10 minutes.  Continue to cook over medium heat for an additional 10 minutes.

Chill, serve and enjoy!

Click here for a printable version of this recipe from Culinary Collage.

ROASTED RED PEPPER HUMMUS

I have to warn you that this hummus is addicting! 

Ingredients:

• 1-15 ounce can of chickpeas
• 1 cup of roasted red peppers
• 1/4 cup of tahini (sesame paste)
• 2 tablespoons of fresh lemon juice
• 3 cloves of garlic crushed
• 1 tablespoon of ground cumin
• salt and pepper to taste

Directions:

Rinse and drain the chickpeas.  Place drained chickpeas in a blender and add the roasted red peppers, tahini, lemon juice, garlic, and cumin.  Process until smooth. Season to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.  Serve with pita bread wedges.

Click here for a printable version of this recipe from Culinary Collage.